This pigeon with hazelnut, blackberry and caramelised apple combines the rich, gamey flavour of pigeon with the sweetness of the fruit to create a fantastic autumn dish

This recipe for pigeon with hazelnut, blackberry and caramelised apple is very well timed; this bird is plentiful in the autumn and tasty after a summer spent feasting on corn and other cereal crops.

Ingredients for this pigeon with hazelnut, blackberry and caramelised apple recipe:

  • 2 pigeon breasts
  • 10 stewed blackberries
  • 10 hazlenuts
  • 1 apple
  • 1 slice Lincolnshire poacher cheese
  • Salt and pepper
  • Dried grated orange peel
  • 1tsp sugar
  • Butter
  • Large splash of Pernod Anise

How to cook pigeon with hazelnut, blackberry and caramelised apple:

  1. Slice the apple and cut into chunks
  2. Drop the apple into the pan, sprinkle with sugar, add a knob of butter and caramelise the apple. This will take a couple of minutes, turning frequently
  3. Break the hazlenuts up and add to the caramelised apples to roast them
  4. At the same time, season the pigeon with a mixture of salt, pepper and dried grated orange peel and brush with oil
  5. Cook for six minutes, turning so they are three minutes on each side
  6. Remove the meat from the pan and set aside to rest
  7. Add the blackberriers and flambé with the Pernod Anise
  8. Slice the Lincolnshire poacher cheese and serve altogether